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[Fatneck]

I am attempting an 8 lb beef brisket, 2-8 lb. Pork Tenderloin and two chickens for tomorrow.  It is about 95 degrees outside right now.  Any suggestions on cooking times and temps for each on a 4 shelf smoker?

[mikecorn.1]

Boy, I wanna say 1.5 to 2 hrs per due to the amount of meat in there. Keep the
Birds on the bottom. The best thing you can do is monitor the IT of the meat.


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[Habanero Smoker]

Keep an eye on the pork tenderloin, you shouldn't take that over 145°F, I generally take them out around 142°F. Chicken you want to take out at 165°F (measured in the thickest part of the inside of the thigh); brisket I generally take out at 185°F. As for times it is difficult to determine; especially when you have a mixed load. A temperature of 225°F should work for all those meats; and I would use either oak, apple or pecan.

[Fatneck]

Thanks for the advice.  I'm hoping my pork will last 10 hours while I sleep is that possible or should I go get more beer?

[3rensho]

And be sure to keep the vent full open to get rid of the moisture.  Really important when doing chicken.

[Habanero Smoker]

I just reread your post, sorry I should have read it more carefully the first time. You are not smoking/cooking tenderloins, but loins which should take around 4 hours. The time will depend on how long it takes the smoker to get up to your set cooking temperature. The chickens you are looking at around 4 hours also. That is a lot of meat at one time, so at an ambient temperature of 95°F, the Bradley may be struggling to get to 225°F. If you find that you are having trouble getting the smoker up to temperature, you may want to move some items to the oven or grill.

If you haven't started, the better way to go would be to start the brisket early. Then when it is time to cook the loins and chicken, wrap the brisket in foil, add the loins and chicken and apply additional smoke. Or remove the brisket from the Bradley and finish it in the oven, while the loins and chicken are cooking.